This quote by Diana Vreeland, a noted columnist and editor, totally resonates with my thoughts on chutneys. You must be wondering which person on Earth thinks so much about chutneys. Well, I would proudly say that I am one of those crazy chutney lovers who believe that chutneys are totally imperial. They have the power to spice up and enhance the flavour of any dish paired with it.

Well, I should stop my chutney rants now and directly go to the Tamarind Date Chutney Recipe. This chutney is a staple in many Indian households and is popular as Imli aur Khajur Ki Chutney. This recipe contains dates, tamarind pulp, jaggery, raisins, red chilli powder, and salt. In this chutney, the sourness of tamarind is perfectly balanced by the sweetness of dates and jaggery.

This sweet and sour tamarind date chutney recipe can be used for preparing chaat items, such as bhel puri, sev puri, and pani puri. You can also pair this chutney with many fried savoury snacks, such as corn cheese balls, samosas, and veg cutlets. This chutney can be easily stored in the refrigerator in an airtight container for around 20 days.

A sweet and sour chutney prepared with tamarind, dates, raisins, and jaggery. This chutney perfectly pairs with Indian chaat items and fried savoury snacks.

Course:
Chutney and Dips

Cuisine:
Indian

Author: Pooja Bhise

Ingredients

17-20 Dates(khajur)

1/2cuptamarind (imli)

2tablespoonsraisins(kishmish)

2tablespoonsjaggery (gur)

2tablespoonsred chilli powder (laal mirch powder)

salt(as required)

Instructions

Soak the dates in water for around half an hour to soften them. After half an hour, remove the seeds from the dates and keep them aside.

In another bowl, soak the tamarind in water for 20 minutes. Then, extract the pulp from the soaked tamarind by squeezing it in the soaked water. Keep this pulp aside.

In a blender, take the deseeded dates, tamarind pulp, raisins, jaggery, red chilli powder, and salt. Add some water. Blend it until you get a thick paste. Add water as required.

Remove this chutney from the blender and store it in an airtight container in the refrigerator. This chutney stays good for around 20 days.

Step by Step Recipe With photos

1. Soak the dates in water for around half an hour to soften them. Then, remove the seeds from the dates and keep them aside. In another bowl, soak the tamarind in water for around 20 minutes. Then, extract the pulp from the soaked tamarind by squeezing it in water.

2. Take all the ingredients together: deseeded dates, tamarind pulp, raisins, jaggery, red chilli powder, and salt. Put them in the blender. Add some water and grind them until you get a thick paste.

3. Delicious sweet and tangy tamarind date chutney is ready. Pair it with your favourite chaat items or snacks. You can easily store this chutney for around 20 days in the refrigerator.

Do let me know in the comments below if your tried this recipe and the variations you used. Share and like this recipe on Facebook, Instagram, Twitter, and Pinterest.